1 1/2 cup self-raising flour 1 1/2 cup wholemeal flour 2 tsp mixed spice 1 tsp ground cinnamon 1 tsp ground ginger 2 tsp baking soda 2 cup Chelsea Raw Sugar (Blitz in your food processor for smaller crytal size) 6 large eggs 2 cup sunflower or canola oil 2 tsp Vanilla essence 1 1/2 cup chopped walnuts 4 cups grated carrot 1 cup sultanas or raisins 4 Tbsp desiccated coconut Cream Cheese Icing 250g cream cheese, softened 100g butter, softened 5 cupsIcing Sugar
Pre-heat the oven to 180°C. Sift flours, spices and soda into a large mixing bowl. Add all remaining ingredients and stir with a wooden spoon until just combined, don'tbeat. Line a 20 x 23cm cake tin (6 cm deep) withbaking paper and grease well. Pour the cake mixture into the prepared tin and smooth the surface. Bake for 1 hour. The cake is cooked when a skewer is inserted into the centre of the cake and the skewer comes out clean. Remove from the oven and cool then remove from the cake tin and peel away the paper. Spread the top of the cake withCream Cheese Icing. Cream Cheese Icing Beat all the ingredients together until smooth icing consistency. Spread over top of cake.